Pressure cook for 3 minutes and take pressure slowly out by lifting weight with ladle.

Check for thickness and water consistency of daal .

You might need more boiling after adding water.

Daal is ready to serve. With side dish like 'ollu Churma', or 'Souchal' or 'Talith (fried) Muji Chetini' ..

Whole MoongDaal is cooked the same way except that it takes more pressure time like 15-20 minutes of cooking. Do not remove pressure immediately. Let pressure drop by itself. You may cook in crock-pot or slow cooker. Split daal needs half a day or less of cooking, the whole/saboot daal needs full day cooking.

Moong dal is also cooked on occasions like Ashtami, Pooranmaasi , mehendiraat and yagnopavit (mekhala).